I have owned my Thermos Shuttle Chef Unit for coming on eight years now.

Honestly if you make tons of homemade yogurt, I would recommend getting one of these just for that. It takes less space then the fancy little power run yogurt trays, It would take less energy then running a heat pad or even boiling the water to put in a cooler (all ways I have seen folks trying to keep their yogurt culture at the right temps to make a nice quality thicker yogurt)

Today however I am going to be showing how to make a nice big pot of Beef Barley stew with my Shuttle Chef. If you have never seen one before I have done a little 2-part video for you.. The above video shows you the outer part of the pot, with lid and handle

I timed it, it took at med-high heat 2:23 to bring it to a boil and I simmered it with heat on for another 3 min and then extra heat at the simmer for another five minutes and then lid on and into the outer pot. That’s it, there will be no more energy output required to finish cooking the stew (the system should be closed for at least 3 hours now) and it will continue to hold the stew at temp for up to another 5 hours if needed.

I will be serving this over lovely rice with some fresh diced and wilted greens at the very end!

6 Responses to Thermos Shuttle Chef – Ways to use it!

Hi Valeria,
I make homemade yogurt from raw milk and use organic grass fed beef gelatin to thicken it and we make 2 gallons at a time storing it in 1 qt jars canning jars and sealing them. It lasts a long in the refrigerator just by using a freeze dried (we keep in the freezer) yogurt starter and a big stainless steel pan. We keep it raw so we don’t heat it over 140 degrees at any time. We put it in the our oven that has been preheated to 170 degrees oven and then turn off and leave in ferment for about 7-8 hrs.

Sounds like a amazing yogurt Marla, I buy my yogurt starter from a local cheese making place, and they have a number of strains available. I have tried their French but find it just a touch to “sharp” for my own taste buds, others love it 🙂 I like a bit more of a mellow flavour. Thanks for sharing your process, 🙂

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